Objectives and competences
This course aims to provide students with a broad view of the different sectors of primary production and to raise awareness of the impact of different modes of production on food safety. Acquired skills should enable students to critically assess factors relevant to maintaining food safety at the level of different primary production activities (Vegetable Production / Animal Production / Milk Production / Fisheries), assess their impact on the subsequent links in the food chain and propose risk control strategies.
Teaching Methodologies
"The course is structured in theoretical classes and workshops. Students will also be provided with a field visit.
In the theoretical classes, of expository character, but interactive, a global framework of the UC will be presented and the relevant concepts introduced. Each of the primary production activities will be presented by invited professionals in seminar / workshop format. Some of the concepts will be exemplified in loco with a field visit."
Syllabus
"General framework: Food safety risks focusing on primary production; their origin, impacts and solutions
The concept of “One Health”
Impact of new trends and consumption patterns on primary production
Vegetable Production / Animal Production / Milk Production / Fisheries:
- Characterization of different modes of production
- Impact of production mode on environmental and food safety criteria
- Phytosanitary products and biocides
- Emerging Risks
- General biosecurity measures
- Specific control and management systems
- Certification systems (eg GLOBALG.A.P.,)
- Specific legislation"
